Characterization of pectins extracted from pomegranate peel and their gelling properties

Food Chemistry

Volumn 215, Issue , 2017, Pages 318-325

  Abid, Mouna ^a   Cheikhrouhou, S ^a   Renard, Catherine M G C ^b   Bureau, Sylvie ^b   Cuvelier, Gérard ^c   Attia, Hamadi ^a   Ayadi, M A ^a  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF AVIGNON   (France)

^c UMR SayFood   (France)

Author keywords

Chemical composition; Extraction; Pectin; Punica granatum L.; Rheological properties

Indexed keywords

ALKYLATION; EXTRACTION; PRINCIPAL COMPONENT ANALYSIS;

CHEMICAL COMPOSITIONS; DEGREE OF METHYLATIONS; GELLING PROPERTIES; HYDRODYNAMIC VOLUMES; PECTIN; PUNICA GRANATUM L; RHEOLOGICAL PROPERTY; WATER SOLUBLE PECTINS;

PLANTS (BOTANY);

ARABINOSE; CARBOXYLIC ACID; FUCOSE; GALACTOSE; GALACTURONIC ACID; GLUCOSE; MANNOSE; PECTIN; RHAMNOSE; SUCROSE; SUGAR; URONIC ACID; XYLOSE; POLYGALACTURONIC ACID;

AQUEOUS SOLUTION; ARTICLE; CHEMICAL ANALYSIS; ECOTYPE; GEL; HYDRODYNAMICS; INFRARED SPECTROSCOPY; METHYLATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; POMEGRANATE; PRINCIPAL COMPONENT ANALYSIS; SURFACE PROPERTY; TEMPERATURE; CHEMISTRY; LYTHRACEAE;

PECTINS; PUNICACEAE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84982682388     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.07.181     Document Type: Article

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